Ask A Pastry Chef: What To Eat At Baker and Banker, San Francisco

For me, the choice is always easy: the Pecan Sticky Bun. At 5 inches wide and 3 inches high—yes, I measured it—it's just that much more of everything I want in a sticky bun: gooey caramel, tender dough, and crunchy pecans. Of course sticking to the bun is doing Baker and Banker a disservice. Chef Lori Baker, whose resume includes stints at EOS, Home, Bix, and the Fifth Floor, serves a wide array of treats at her Pacific Heights bakery and restaurant.

Those other treats include seasonal fruit crisps, cupcakes, brownies, and breads. To see what chef Baker loves to eat at her eponymous bakery (the "Banker" is her husband and co-owner, Jeff Banker), click through the slideshow above.